Vegetable Recipes RSS

PEPERONATA   (Serves: 4-6) Ingredients: 1 lb sweet Gypsy peppers, sliced 1 lb red bell peppers, sliced 1 lb red onions, sliced 2 cloves garlic, minced 1/4 cup Beyond the Olive Tuscan Blend extra virgin olive oil 1 tsp dried oregano Kosher salt and freshly ground pepper Directions: Heat olive oil on medium high heat in a large skillet. Add peppers, onions and garlic and sauté for about 10 minutes until peppers and onions are starting to soften. Add oregano and season with salt and pepper. Lower heat to medium and cook until pepper mixture is very soft (20-30 minutes). Delicious on sausages or as a side dish.  

LEMON GARLIC BROCCOLI åÊ (Serves: 4) Ingredient: 2 Tbsp Beyond the Olive Meyer Lemon FlavoredOlive Oil 2 cups broccoli florets 2 cloves garlic, chopped 1/2 cup water Salt and pepper to taste Parmigiano Reggiano shreddedåÊ Directions: Heat olive oil in a saute pan at med-high heat. Add broccoli florets and garlic and saute for 2 minutes. Add water and cover for 2 minutes. Season with salt and pepper and serve with grated Parmesan. Photo Source: Pillsbury.com

MIXED VEGETABLES WITH OLIO NUOVO åÊ Ingredients: 1 large carrot, peeled 1 large red bell pepper 4 celery stalks 4 large scallions 1 large bulb fennel 1 large yellow bell pepper 8 large radishes 1/4 pound tiny French beans 1 cup Beyond the Olive Olio Nuovo(or BTO Tuscan Blend EVOO) Sea salt 1/4 cup Beyond the Olive Raspberry Basil Wine Vinegar 1/4 cup freshly grated Parmigiano-Reggiano Directions: Cut all vegetables into fancy shapes. Blanch and refresh the green beans. Serve displayed in a basket with the condiments placed into smaller plates or bowls separately.

The simple joy of good "garlic paste" at the ready for all of your recipes. Ingredients 2 heads fresh garlic - peeled 1 cup extra virgin olive oil optional - herbs - thyme, rosemary, oreganoåÊ Preheat oven to 250F. Place garlic cloves in an ovenproof dish and submerge in oil.åÊ Cloves must be covered by oil, or they will burn. Slow bake for 2 hours or until cloves are a light brown and can be squashed easily. Store in an airtight mason jar for a month in the refrigerator

Makes 3-4 servings Roasting or grilling cabbage wedges at high heat makes them crisp at the edges and tender in the middle. Stuffed with anchovies, nuts and cheese, this can be a light main courseåÊoråÊa hearty side dish.åÊ Much easier than stuffed cabbage - lighter too! INGREDIENTS 1 medium head green cabbage (about 2 1/2 pounds) å_ cup Tuscan extra-virgin olive oil, plus more as needed Salt, as needed å_ cup finely grated Parmigiano-Reggiano , plus more for serving 3åÊanchovy fillets, minced 2 -3 garlic cloves,åÊ minced 1 teaspoonåÊdried thyme leaves å_ teaspoon freshly ground black pepper, plus more as needed ‰ÉÓ cup choppedåÊalmonds or other nuts å_ cup chopped fresh dill, Italian parsley or cilantro PREPARATION Indoors - Heat...

GREEK WATERMELON SALAD Ingredients: 1 personal sized watermelon, chilled and cubed 4 fresh corn ears, husked 1 large red onion, sliced thinly 1 cup feta cheese 1 bunch fresh mint, chiffonade 1 lime 1/2 cup Beyond the OliveåÊPasadena Blend Extra virgin olive oil Salt and pepper to taste Directions: Steam, boil or grill the corn. When cooled, slice off the kernels by following along the cob with a knife. Scrape off the remaining kernel bits and the ‰ÛÏmilk‰Û and set aside. In a large serving bowl, drizzle the olive oil and lime over the watermelon. Add the corn and red onion and toss. Break the feta cheese into chunks and add to the watermelon mixture, along with the mint. Season...

We think it‰Ûªs cool ‰ÛÒ but it‰Ûªs got a little heat from horseradish that elevates it beyond the cabbage-in-mayonnaise we grew up on.åÊ This is a great accompaniment to grilled meats, fish or veggie burgers. 8 servings åÊIngredients -åÊ 4 tablespoons Picual extra virgin olive oil 3 tablespoons Cherry Balsamic Vinegar 1 tablespoon prepared horseradish (more or less to taste) 1 cup (packed) coarsely grated peeled raw fresh beets (2 medium) 1 cup paper-thin slices red onion 8 cups very thinly sliced red cabbage (about 1 1/4 pounds) salt and pepper to taste (Too sweet for you?åÊ Add a tablespoon of white or apple cider vinegar) Preparation Whisk 4 tablespoons oil, vinegar, and horseradish in large bowl to blend. Add...

LET'S RE-DO THE MASHED POTATOES Milk, cream and butter...been there, done that. This is mashed potato "the remix" with a lot of garlic, a splash of Beyond The Olive olive oil, a pinch of salt and water...trust us, the results are silky, savory and plain out Yummy!åÊ And Vegan! These taters' are anything but ordinary and will certainly add some interest to a dish most home cooks have programmed on repeat. This recipe is completely adaptable; we used Beyond the Olive Rosemary Olive Oil because we don't know any root vegetable that doesn't LOVE rosemary. If rosemary isn't your thing, we also recommend our Arroyo Blend which imparts a grassy, green flavor that practically screams "Spring has Sprung!" Ready...Set...Mash! 2...

ROASTED VEGETABLES åÊ (4 servings) Ingredients: 1 zucchini 1 yellow squash 1 eggplant 1/2 cup cut carrots or baby carrots 1/2 a red onion 1/2 a bunch of asparagus 2 large tomatoes Beyond the Olive Tuscan Blend extra Virgin Olive oil Salt & Pepper Balsamic vinegar (optional) Directions: Preheat oven to 450å¡. Chop all vegetables into large chunks and place in a large roasting pan. Toss with olive oil, salt and pepper. Roast until vegetables are fork tender (about 25 minutes). åÊ

A curry by definition is the amalgamation ofåÊvarious spices that add plenty of flavor.åÊ You mayåÊprefer IndianåÊcurries more than those from Sri Lanka or Japan, but the star here is the squash that works so well with all of the spices and the coconutåÊcream that makes the texture sublime.åÊ We use beautiful in-season Kabocha squash.åÊ Get ready for a delicious dose of healthyåÊbeta-carotene which is converted into vitamin A (retinol) in our bodies. Pumpkin Curry 2 lbs pumpkin, Kabocha, acorn or butternut squash 2 tbspåÊolive oil 1 medium red onion finely sliced 1 largeåÊ red pepper cut into strips 1/4 head of cauliflower cut into 1 inch pieces 2åÊgreen chillies sliced into thick slices (jalapenos or serrano peppers are fine...